Tuesday, June 5, 2012

Brown Butter Blueberry Muffins

It's been a few weeks since I wrote about making almond milk and since then, I bet you've been thinking, "What the heck should I do with this little jar of mulched almonds I've been saving?"

So glad you asked!

I tried making these muffins from Joy the Baker for Easter. I liked them, but found the topping to be too sweet. This time around, I've incorporated almonds into the topping and reduced the sugar significantly. I also added coconut spread into the topping, which gives just a hint of coconut flavor to the muffin. YUM!

I use Uncle Harry's Coconut Spread. If you can't find this amazing treat, coconut oil will work too!

Creamy goodness!

I added more blueberries than the recipe calls for; almost 3 cups. I just love blueberries!

To make the muffins, melt butter in a small saucepan over medium heat. Keep an eye on the butter. It will melt, froth and begin to crackle. That’s the water cooking out of the butter. The crackling will subside and butter will begin to brown fairly quickly. Remove from heat when butter solids become a medium brown color and butter smells slightly nutty. Immediately pour hot putter into a small bowl or it will continue to cook and possibly burn in the hot saucepan.

Once upon a time, I cooked up the entire Moosewood Cookbook and posted the results here in my blog. Now this is simply a place for my tried and true recipes, shared with photos for everyone to see. This blog is full of words and photos and party and love and frustration and laughter!